Easy Broccoli Soup Recipe (Broccoli Velouté)

As the days get cooler, there’s nothing more comforting than a warm bowl of soup. This easy broccoli soup recipe, known in French as a velouté, is not only delicious but also embodies the simplicity and elegance of French cooking. It’s a beautifully smooth soup that’s incredibly easy to make and can be whipped up in just 30 minutes.

Broccoli Velouté: a Classic French Comfort Food

Soup is an essential part of French cuisine, especially in the colder months. French home cooks have a long tradition of preparing hearty, vegetable-based soups that rely on a few key ingredients.

This broccoli velouté joins other classics like potage parmentier (potato leek soup) and velouté de courgettes (zucchini soup) as comforting dishes that make the most of humble ingredients.

In French culture, soup is not only a meal but also a gesture of warmth and hospitality. A pot of soup simmering on the stove signals a slower, more intentional approach to food and to life.

This easy broccoli soup recipe is a perfect example—it’s nourishing, comforting, and surprisingly elegant in its simplicity.

Creamy Soup Without the Cream

One of the perks of this easy broccoli soup recipe is that it doesn’t rely on heavy cream to achieve its luscious texture, making it a lighter option without sacrificing any creaminess. For those who appreciate a classic French soup recipe, this one is sure to become a go-to.

This broccoli soup recipe has a silky consistency, a hallmark of any French velouté, but it’s achieved with the humble potato. Potatoes are a staple in French soups because they add a natural creaminess that is light yet satisfying.

When simmered and blended, the potato releases its starch, transforming the soup into a velvety, cohesive bowl of comfort. This technique is especially common in French veloutés, which are known for their creamy, luxurious textures.

By using a potato, we’re able to minimize the use of cream, which not only makes this an easy broccoli soup recipe for those watching their dairy intake but also allows the earthy, slightly sweet flavor of broccoli to shine.

This approach is common in French cooking, where the natural flavors of ingredients are prioritized, and heavy additives are kept to a minimum.

Any cream, whether that’s heavy cream or a dollop of crème fraîche, can simply be added at the end as a garnish for that final touch of richness. If you’re familiar with French soup recipes, you’ll know that a garnish is more than just decoration—it’s an essential part of the eating experience.

A small dollop of crème fraîche, gently stirred in at the end, introduces a bit of acidity, balancing the sweet notes of broccoli and enhancing the overall depth of flavor.

Why You’ll Love Making Broccoli Velouté

This broccoli velouté is a joy to make because it’s so straightforward. In just a few steps—sauté, simmer, blend, and garnish—you’ll have a cozy and nutritious soup ready to enjoy.

This easy broccoli soup recipe is perfect for both beginners and seasoned cooks alike; it’s hard to go wrong, and the results are always impressive.

And for those busy days, the simplicity of this French soup recipe shines through. With just a few ingredients and one pot, you’ll have minimal cleanup, making it a great go-to for weeknight meals or a quick lunch.

Tips for Perfecting Your Broccoli Velouté

To achieve the best results with this French soup recipe, here are a few tips:

1. Choose Fresh Ingredients: Use fresh broccoli for a vibrant flavor and color. Frozen broccoli works in a pinch, but fresh gives the soup a more robust, bright flavor.
2. Blend Thoroughly: Blending is what gives this velouté its trademark smoothness. An immersion blender is convenient, but a high-speed blender or food processor works as well.
3. Season to Taste: Seasoning with salt and a touch of black pepper will enhance the natural flavors of the soup, but be conservative with the salt at first as chicken stock cubes can be salty!
4. Garnish Thoughtfully: Besides cream or crème fraîche, you can garnish the soup with toasted croutons, crispy bacon bits, a sprinkle of fresh herbs like chives or parsley, or a bit of grated cheese for added flavor and texture.

Serving Suggestions and Pairings

Serve this soup on its own with a slice of warm baguette, or pair it with a croque monsieur for a more filling meal.

If you’re hosting guests, this easy broccoli soup recipe can be a sophisticated but fuss-free first course. French meals are known for their elegance, but they’re also known for the way they bring people together over simple yet delicious food.

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Easy Broccoli Soup Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A deliciously creamy broccoli soup made without a cream base and made in 30 minutes!

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Ingredients

• 540 grams broccoli florets (about 1.2 lbs), washed
• 2 medium yukon gold potatoes (each weighing about 4 oz or 114 grams), peeled and cut into small cubes
• 1 large shallot, chopped
• 2 cloves garlic, minced
• olive oil, for the pan
• 1 cube of chicken stock
• salt and pepper, to taste
• crème fraîche or cream, to garnish

Instructions

1. To a large saucepan or a medium pot over medium-high heat, add a drizzle of olive oil to your pan. Once the oil is hot, add in the chopped shallot and sauté over medium heat for a couple of minutes.
2. Add in the minced garlic, and sauté for another 30 seconds. Add in the potatoes and broccoli, then cover with enough water to partially immerse all of the contents in the pan.
3. Bring the mixture to a simmer over high heat. Once simmering, add the chicken stock cube and a small pinch of salt and pepper (the stock cube is salty, so be conservative and add more salt later on, if needed); stir to combine. Lower the heat to medium low so that it's on a gentle simmer, cover the saucepan with a lid, and let the mixture cook for 15 to 20 minutes, until all the potatoes and broccoli are tender.
4. Once the liquid in the saucepan has reduced a bit and the broccoli and potatoes are tender, use an immersion blender to purée the soup contents. Alternatively, you can use a food processor or blender.
5. Taste test the soup for salt, and add more if needed. Add a dollop of creme fraiche or a little bit of heavy cream and stir in the combine. You can add as little or as much as you like; the cream adds richness and some tang (if you're using creme fraiche). Serve immediately.

Notes

Notes: You can add chopped chives, crispy bacon bits, or croutons as a garnish on top.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 238mgCarbohydrates: 33gFiber: 7gSugar: 5gProtein: 8g